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Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking
Khubber, Sucheta, Chaturvedi, Kartikey, Thakur, Nirja, Sharma, Nitya, Yadav, Sudesh KumarJournal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106240
Date:
August, 2020
File:
PDF, 3.63 MB
2020